Hot Cross Buns is a traditional British recipe for a classic yeast and fruit bun topped with a paste cross and glazed, which is traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Cross Buns.
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime.
In South Africa, hot cross buns are common in most supermarkets. However, rather than being reserved for Easter they are sold as a year-round yeasted bread to accompany coffee.
40g (1/4 cup) caster sugar
360ml (1 1/2 cups) warm milk
750g (6 1/4 cups) plain flour
2 tsp mixed spice
2 tsp ground cinnamon
50g (1/4 cup) butter, melted
2 tbsp olive oil
1 egg
50g (1/4 cup) caster sugar
280g (1/2 cups) sultanas
50g (2 oz) candied peel
80ml (1/3 cup) water
1 tbsp gelatine
2 tbsp water
Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
Pre-heat your oven to 200ºC (400ºF) and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatine and water in a saucepan and stir over medium heat for 2 minutes or until gelatine has dissolved. Brush the still-warm buns with glaze.
These are fantastic served warm from the oven... split in half, spread with jam or marmalade and eat. They are fine the next day but after that are best toasted... just split in half and pop in the toaster for 30 seconds.
Personally I fill them with marmalade and cheese!!
Once they get stale, don't throw them away as they make a really wonderful bread and butter pudding.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime.
In South Africa, hot cross buns are common in most supermarkets. However, rather than being reserved for Easter they are sold as a year-round yeasted bread to accompany coffee.
Hot Cross Buns Recipe
Ingredients:
For the Buns:
2 tsp active dried yeast40g (1/4 cup) caster sugar
360ml (1 1/2 cups) warm milk
750g (6 1/4 cups) plain flour
2 tsp mixed spice
2 tsp ground cinnamon
50g (1/4 cup) butter, melted
2 tbsp olive oil
1 egg
50g (1/4 cup) caster sugar
280g (1/2 cups) sultanas
50g (2 oz) candied peel
For the Crosses
80g (3/4 cup) plain flour80ml (1/3 cup) water
For the Glaze:
2 tbsp sugar1 tbsp gelatine
2 tbsp water
Method:
Place the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
Pre-heat your oven to 200ºC (400ºF) and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatine and water in a saucepan and stir over medium heat for 2 minutes or until gelatine has dissolved. Brush the still-warm buns with glaze.
pizza, potatoes, ireland, flour, dough, yeast
Bread
Britain
Hot Cross Buns
https://fabulousfusionfood.blogspot.com/2019/04/hot-cross-buns-recipe.html
Hot Cross Buns. This is a traditional British recipe for a classic Easter yeasted and fruited bun that is decorated with a flour paste cross. Great as a tea-time treat, leftover buns make an excellent bread and butter pudding.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3Q_z0AvUs5w58T8qArIfpKpNvlxejhWqy4CLN40lOWOAiNa8kpR8UAk6_MX4MlWE8uFNnADdPuNuTBbgsUwy6MKCKcR06KmM-9iVHBIYoPy6aK-QcJi6jACcb1_AZJprEK0vSGUFdB4/s1600/hot-cross-buns.png
2019-04-06
Yield: 12
Hot Cross Buns
Hot Cross Buns. This is a traditional British recipe for a classic Easter yeasted and fruited bun that is decorated with a flour paste cross. Great as a tea-time treat, leftover buns make an excellent bread and butter pudding.
prep time: 60 mins
cook time: 30 mins
total time: 90 mins
Ingredients:
- 2 tsp active dried yeast
- 40g (1/4 cup) caster sugar
- 360ml (1 1/2 cups) warm milk
- 750g (6 1/4 cups) plain flour
- 2 tsp mixed spice
- 2 tsp ground cinnamon
- 50g (1/4 cup) butter, melted
- 2 tbsp olive oil
- 1 egg
- 50g (1/4 cup) caster sugar
- 280g (1/2 cups) sultanas
- 50g (2 oz) candied peel
- 80g (3/4 cup) plain flour
- 80ml (1/3 cup) water
- 2 tbsp sugar
- 1 tbsp gelatine
- 2 tbsp water
For the Buns:
For the Crosses:
For the Glaze:
Method:
- Place the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.
- Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
- Pre-heat your oven to 200ºC (400ºF) and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatine and water in a saucepan and stir over medium heat for 2 minutes or until gelatine has dissolved. Brush the still-warm buns with glaze.
© Dyfed Lloyd Evans
These are fantastic served warm from the oven... split in half, spread with jam or marmalade and eat. They are fine the next day but after that are best toasted... just split in half and pop in the toaster for 30 seconds.
Personally I fill them with marmalade and cheese!!
Once they get stale, don't throw them away as they make a really wonderful bread and butter pudding.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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